One of my wife’s favorite Sunday dinners is roast chicken, and as I’m quite fond of them too, I’m probably roasting a bird a least one a month. I think roasting them whole is the best way to highlight the natural flavor of chicken, but also enables you to add little twists through the addition of herbs, spices, vegetables and other ingredients.
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Whole Roast Chicken is the King of the chicken family. No other chicken preparation does as good a job of balancing wonderful flavor with tender & juicy meat. And by roasting the whole chicken, everyone gets their pick of meat from the breasts, thighs, legs and wings. Here you'll find all the recipes and cooking techniques you'll need for the perfect roast chicken. As a first quick tip...you're probably cooking the chicken at too low a temperature. And brining helps too...but you can read about that below. Of course, roasting is not reserved for just the whole bird. Roasting is also a great choice for individual pieces of chicken; breasts, thighs, legs, and wings. Each will have different cooking times, because of their sizes...and each has it's own unique little tips and tricks...but here you learn everything you need to know to roast them all perfectly.